Food Protection Final Course Questions and Answers 100% Solved

Food Protection Final Course Questions and Answers 100% Solved Inspectors must be given access to XX areas of the food establishment during an inspection. all Food is... any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms. Potentially Hazardous Foods are all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic in oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy bacon) Temperature Danger Zone is between 41°F and 140°F 3 Types of Thermometers Bi-metallic stem (range from 0°F to 220°F), thermocouple, and thermistor (digital). The use of glass thermometers in a food establishment is prohibited by law. All meat must have a USDA inspection stamp Raw shell eggs must be stored at a minimum temperature of 45°F Smoked fish must be held at 38°F or below Why must smoked fish must be held at 38°F or below? (what bacteria) the bacteria Clostridium botulinum All refrigerated food must be held at or below... (except XX) 41°F (except raw shell eggs 45°F or below and smoked fish 38°F or below) Shellfish must be received with the shellfish tags. These tags must be kept on file for at least XX days after the product is XX 90 days after the product is used up Milk and milk products must be pasteurized with sell-by dates of XX days or ultra-pasteurized with sell-by dates of XX days. pasteurized = 9 days; ultra-pasteurized = 45 days Canned products must be rejected if there are... (exceptions XX) dents at the seam, swelling, severe rust, leakage or no label. Home canned foods are also unacceptable. (exception: slight dent on the body of the can) Vacuum Packaging of any food product in a retail food establishment is XX by law unless special authorization is obtained through the Department of Health. PROHIBITED FIFO + 1st Step First in First out; 1st step = dating products Food items must be stored at least XX inches off the floor. 6 inches Raw foods in a refrigerator must be stored XX cooked foods. BELOW All cold foods must be held at XX or below (except smoked fish at 38°F) at all times. 41°F or below Keep dry storage areas... well lighted and ventilated. Never store foods under... waste water lines. Food for storage must be kept... covered and stored in vermin-proof containers. "First Aid Choking" poster must be displayed conspicuously in each... designated eating area. Food establishments which serve alcoholic beverages are required to display... the "Alcohol and Pregnancy Warning" sign. "No smoking" signs must be displayed... throughout each facility. There are three main hazards to our health in a food establishment: physical, chemical and biological. The presence of a foreign object (glass fragments, pieces of metal, etc.) in a food is considered a... physical hazard. Presence of harmful chemicals (pesticide, cleaning agents, prescription medicine etc.) in a food is called a... chemical hazard. Presence of microorganisms (bacteria, viruses, parasites and fungi) in a food is called a... biological hazard. Foods that have been contaminated with XX have no change in appearance, taste or smell. Pathogenic Bacteria Under favorable conditions bacteria can XX their population every 20 to 30 minutes. Double There are 4 phases of bacterial growth: Lag, Log, Stationary and Death. The most rapid growth of bacteria takes place in the XX phase. Log The six factors that affect the growth of bacteria are: Food, Acidity (Low acidity), Temperature Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture (FATTOM). Viruses can/cannot reproduce in food; they do/don't use food as a means to get inside the human body. cannot; do Hepatitis A and norovirus are two common food-borne viruses that typically contaminate our food supply through... fecal (human) contaminated waters and food. The food-borne parasite typically found in under-cooked pork is called... Trichinella spiralis. Trichinella spiralis causes the illness known as... trichinosis. Trichinella spiralis can be eliminated by cooking pork to... 155°F for 15 seconds A food-borne parasite typically found in marine fish is called... Anisakis simplex. Salmonella enteritidis is mainly associated with... raw poultry and raw shell eggs. When preparing any egg recipe where eggs are not cooked or partially cooked, one must always use XX eggs only. Pasteurized We can control the growth of the microorganism XX by rapid cooling, rapid re-heating and avoid preparing foods in advance. Clostridium perfringens XX is a bacterium that is commonly carried by healthy human beings. Staphylococcus aureus Staphylococcus aureus causes the illness known as... Staphylococcal Food Intoxication Staphylococcal Food Intoxication can be prevented by... good personal hygiene and avoiding bare hands contact with ready-to-eat foods. Ground meats such as hamburgers must be cooked to a minimum temperature of XX to eliminate XX 158°F; E. coli Clostridium botulinum causes the disease known as Botulism Clostridium botulinum is associated with... home-canned foods, swollen cans, smoked fish, garlic in oil and any food in an anaerobic (without air) environment. Ciguatera Intoxication occurs... during warm weather when toxic red algae in the water are eaten by small fish. The small fish are then eaten by certain predatory fish (barracuda, red snapper etc.,) Humans become sick once they eat the predatory fish with accumulated toxins from red algae. XX occurs from eating certain fish (e.g., tuna, mackerel, bonito, mahi mahi, blue fish, etc.) with high levels of histamines due to time and temperature abuse. Scombroid poisoning The NYC Health Code requires that hand-washing sinks must be located within XX feet of each food preparation, food service and ware-washing area and in or adjacent to employee and patron bathrooms. 25 feet The NYC Health Code requires that all food workers wear proper XX restraints, clean XX, abstain from wearing XX. hair; aprons and outer garments; jewelry and make-up It is XX to handle ready-to-eat foods with bare hands. ILLEGAL 3 acceptable methods of thawing frozen foods: refrigerate them, place under cold running water or in a microwave oven with continuous cooking afterwards Cross-Contamination When bacteria from a raw food get into a cooked or ready-to-eat food The correct cooking temperature for poultry, stuffed meat and stuffing 165°F. Ground meat and foods containing ground meat must be cooked to an internal temperature of 158°F. To prevent illness, pork must be cooked to an internal temperature of 155°F. Eggs, fish, shellfish, lamb, and other meats must be cooked to a minimum temperature of 145°F All hot foods stored on a hot-holding unit must be held at 140°F or higher. 3 effective ways to rapidly cool foods are immersion in an ice-water bath with occasional stirring (use of 4 inches shallow cooling pans with a product depth of 1 to 2 inches), using a rapid-chill unit, and cutting solid foods into smaller pieces (6 lbs. or less). Hot foods placed in a refrigerator for cooling must be XX only after they have completely cooled to 41°F or below. COVERED Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to XX using a XX 165°F; using a stove or oven Previously cooked and refrigerated foods can never be reheated using a hot-holding unit XX must be provided in all culinary (food related) and pot/dish washing sinks. Air-breaks Atmospheric Vacuum Breakers (AVB) must be installed in any equipment that has a direct connection with XX. Examples include ice-machine, coffee machines, dishwashers, etc. potable water supply Cross-connection can be prevented by installing a XX hose-bib vacuum breaker. All gas-fired hot water heaters must be installed by a licensed plumber and must be monitored for back draft. (T/F) True The proper sequence for the manual dish washing operations is... Wash, Rinse, Sanitize and Air-dry. Between each use, cutting boards must be... Washed, Rinsed and Sanitized. Hot-water sanitizing can be done by immersing utensils in water with a temperature of XX for at least XX. 170°F; at least 30 seconds. To prepare a 50 PPM chlorine based sanitizing solution, add XX ounce of bleach to XX gallon of water. 1/2 ounce of bleach; 1 gallon of water To prepare a 100PPM chlorine based sanitizing solution, add XX ounce of bleach to XX gallon of water. one ounce of bleach; 1 gallon of water 50 PPM sanitizing solution is used for XX of utensils for at least XX minute. immersion/soaking; 1 minute 100 PPM sanitizing solution is typically used for wiping, spraying or pouring. Wiping cloths must be stored in a sanitizing solution with strength of 50 PPM During chemical sanitization, the chemical solution must be checked with a test kit. (T/F) True Bathrooms for patrons must be provided when there are XX seats or more in the dining area of a food establishment. 20 seats or more The three key strategies of Integrated Pest Management are: Starve them, Build them out and Destroy them. Rats are known to enter buildings through openings that are as small as the size of a XX a quarter Presence of fresh rat droppings in a food establishment is a critical violation. (T/F) True The best method of eliminating flies and roaches from an establishment is through proper cleaning and sanitizing. Insecticides and rodenticides can only be applied in a restaurant by a Licensed Pest Control Officer. YC Health code requires that a pest control officer must inspect a food establishment at least once a month. HACCP is an acronym that stands for Hazard Analysis and Critical Control Point The seven principles of HACCP are: Identify hazards, Determine Critical Control Points (CCP), Set up Critical Limits, Monitor CCP, Take Corrective Actions, Verify the system is working, and Record Keeping. HACCP is a system of food safety, which is mainly concerned with the control of harmful microorganisms. A Critical Control Point (CCP) is any point in the food flow where action must be taken to eliminate the hazard. If potentially hazardous foods are left in the Temperature Danger Zone for more than XX hours, then the food must be discarded as it is no longer considered safe. Two hours Whenever making cold salads such as tuna, it is recommended that ingredients are pre-chilled. (T/F) True Artificial trans fat increases XX - the bad cholesterol, leading to XX. LDL; heart disease Artificial trans fat are XX from all Restaurant foods. Banned The most common injuries among restaurant workers in a work place are: slips, trips, falls, cuts, lacerations, burns, muscle strains, sprains and electrocution. To avoid slips, trips and falls... slip resistant shoes must be worn by food workers.